Name: Atlas Mountain Soup recipe
Ingredients: ¾ cup chopped dried apricots;2 tablespoons olive oil;2 cloves garlic, minced;2 teaspoons ground cinnamon;2 teaspoons ground cumin;2 teaspoons paprika;1 pound ground lamb;4 stalks celery, cut into 1/2 inch pieces;1 large green bell pepper, sliced;1 pound tomatoes, coarsely chopped;1 lemon;1 ¼ cups water;1 tablespoon white sugar;salt and black pepper to taste

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Ingredients

¾ cup chopped dried apricots 2 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons ground cinnamon 2 teaspoons ground cumin 2 teaspoons paprika 1 pound ground lamb 4 stalks celery, cut into 1/2 inch pieces 1 large green bell pepper, sliced 1 pound tomatoes, coarsely chopped 1 lemon 1 ¼ cups water 1 tablespoon white sugar salt and black pepper to taste

Nutrition Info

404.7 calories carbohydrate: 31.3 g cholesterol: 75.9 mg fat: 23.1 g fiber: 6.8 g protein: 22.6 g saturatedFat: 7.4 g servingSize: - sodium: 110.4 mg sugar: 20.9 g transFat: : - unsaturatedFat: : -

Directions

Soak the apricots in water for 2 hours or more until soft, drain.
Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika, cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

Recipe Yield

4 servings

Recipe Note

I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.

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